Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce

why make this recipe

This foil pack recipe is fast, simple, and healthy. It cooks in one pan, keeps the kitchen clean, and gives tender salmon with bright lemon flavor. You get a full meal with fish and veggies at once.

introduction

This recipe makes four foil packs with salmon and asparagus. Each pack seals in juices and the garlic lemon butter makes the fish rich and fresh. If you want another easy salmon idea, try the crispy honey garlic glazed salmon recipe for a different flavor.

how to make Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce

You make foil packs by layering salmon and asparagus on foil, adding a simple garlic lemon butter, and sealing the packets. Bake until the salmon flakes easily. The foil traps steam and keeps the salmon moist. Follow the simple steps below.

Ingredients :

• 4 salmon fillets
• 1 bunch asparagus
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. Preheat the oven to 400°F (200°C).
2. Cut large pieces of aluminum foil and place salmon fillets in the center, topped with asparagus.
3. In a small bowl, mix the melted butter with minced garlic, salt, and pepper.
4. Drizzle the garlic lemon butter over the salmon and asparagus.
5. Add lemon slices on top.
6. Fold the foil over the salmon and asparagus to create packets.
7. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through.
8. Carefully open the foil pockets, garnish with fresh parsley, and serve warm.

how to serve Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Open each foil pack at the table so the steam escapes. Serve the salmon and asparagus on the foil or move them to a plate. Add extra lemon wedges if you like. This goes well with rice, potatoes, or a green salad.

how to store Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce

Cool the cooked packs to room temperature within two hours. Store in an airtight container or keep in the foil in the fridge for up to 3 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.

To reheat, place packs on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also reheat in a covered skillet on low heat.

tips to make Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce

• Use similar-size salmon fillets so they cook evenly.
• Trim asparagus ends so they cook at the same rate as the fish.
• Melt the butter before mixing with garlic to spread easily.
• Do not overfill the foil; leave some air so steam can circulate.
• Check the salmon at 15 minutes; thicker fillets may need a few more minutes.

variation (if any)

• Add cherry tomatoes or thinly sliced zucchini for more vegetables.
• Swap lemon for lime for a different citrus note.
• Add a splash of white wine or a teaspoon of honey to the butter for extra flavor.
• Use herb butter or add dill, thyme, or rosemary for more aroma.

FAQs

Q: How do I know when the salmon is done?
A: The salmon is done when it flakes easily with a fork and is opaque inside. The internal temp should be about 145°F (63°C).

Q: Can I use frozen salmon?
A: Yes, but thaw it first for even cooking. If you cook from frozen, increase the baking time and check doneness.

Q: Can I grill the foil packs instead of baking?
A: Yes. Place the foil packs on a medium-hot grill and cook 12–18 minutes, turning once, until done.

Q: Can I make this for one or two people?
A: Yes. Use less foil and fewer fillets, but keep the same simple ratio of butter, garlic, and lemon.

Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Pescatarian

Print Recipe

Pin Recipe

---

Description

Quick, healthy foil pack meal featuring tender salmon and fresh asparagus in a garlic lemon butter sauce.

---

Ingredients

Scale 1x2x3x

• 4 salmon fillets
• 1 bunch asparagus
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut large pieces of aluminum foil and place salmon fillets in the center, topped with asparagus.
3. Mix melted butter with minced garlic, salt, and pepper in a small bowl.
4. Drizzle the garlic lemon butter over the salmon and asparagus.
5. Add lemon slices on top.
6. Fold the foil over the salmon and asparagus to create packets.
7. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through.
8. Carefully open the foil pockets, garnish with fresh parsley, and serve warm.

---

Notes

Serve with rice, potatoes, or a green salad. Store in the fridge for up to 3 days or freeze for up to 2 months.

---

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 60mg